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Thursday, September 12, 2013

What I ate at Le Royal Monceau Noel

Or a chocolate Büche with cassis berries inside and flourless so perfect for the gluten-free crowd

Also perfect for the rest of us - out of this world intensely chocolatey and designed by no less than Pierre Hermé. Did I say this is an advanced tasting/gouter for the press at Hotel Royal Monceau? I went with Paris Bee.

An amazing savoury/saleeBüche de Noel, Perle Noire, filled with foie gras, cacoa, speculoos and black truffles. What can one say? Speechless with awe.

This Büche is called Omelette Norwegian

But I call it 'Baked Alaska', full of ice cream (framboise, rose Ispahan) and toasted meringue on the outside. What do you say? Granted I never had a Baked Alaska that tasted like this!

Dessert first and then the mini starters.

Carpaccio of scallops with Yuzu and langoustine tails and claws. I forgot to shoot the lobster with truffles...so hit me.

Artichauts with slivers of truffles. One must have ones veggies non?

The truffled risotto table...

Made on the spot.

I drank fresh mango juice and green apple as a chaser.

Cocktails minus the alcohol were being mixed into iced rare teas.

What to wear to such a tasting? If you're 3 - 10 these Bonpoint ballerines would be parfait.

As would this darling logo Bonpoint T-shirt. They have a shop inside Hotel Royal Monceau

You get your own Hotel Monceaudoudou when you visit to keep forever in the hotel's signature grey.

I've been following your blog for some time!What fun you have with words!!! I LOVE IT!Your artwork is magnificent and very HIGH in calories! BUT - I can't stop reading and wanting more. Merci beaucoup, Carol.

I am inspired by the omelette Nordique....I will make an omelette de Sud:a bowl full of melted ice cream with a meringue partly submerged like an iceberg! On second thought, just give me one of each of the above! And don't be stingy with the lemon buche slice.

Oh wow! What an event. My first thought was that I wanted to eat all of it too (well maybe not the foie gras- but it does look magnifique, non?). Actually it all looks magnifique, surely it can't be nearly time for Christmas? Do they really start with the buche de Noel in September? The French are certainly mad for yuzu. The infiniment citron does look infiniment my favourite.

What a fantastic time you are having. Hope you managed to taste a little of everything ? I can certainly vouch for the figs filled with foie gras, delicious. forget about the minute on the lips , a month on the hips.

I've been meaning to eat there for AGES - it was just around the corner from my work and I never got around to it! So happy to be able to check it out through you though. :) Hope you are happy and well.

The scallop carpaccio and langoustine tails look/sound absolutely divine! And the Buche de Noel, Perle Noir with truffles and specaloos...what a wild combination! I love it! Can I go with you next year? :) xx Katie